Broccoli and spinach with chilli walnut crumbs
( SERVES 4 )

Viva 27/5/2010

see more recipes by
Amanda Laird

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2 cups	Pumpkin, (diced)
1	Olive oil
1 head	Broccoli
1	Salt & freshly ground pepper
1	Lemon, (zest of)
1 cup	Breadcrumbs, (fresh)
1 tbsp	Walnuts
½ tsp	Dried chilli
1 tbsp	Butter
4 handfuls	Spinach leaves, (or one bag of baby leaves)

Preheat oven to 200 degC. Toss the pumpkin in olive oil, season and cook for 15 minutes.
Cut the broccoli into small florets, toss in olive oil, season and add to the pumpkin. Cook for a further 15 minutes.
Combine the lemon, breadcrumbs, finely chopped walnuts and chilli, season. Heat a frypan, add the butter and when hot cook the crumbs until golden and toasted, keep warm.
In a clean pan, heat an extra tablespoon of oil then add the spinach leaves. Season and stir over a high heat for 2-3 minutes or until wilted.
Serve the pumpkin, broccoli and spinach in warm bowls with the crumbs spooned over, drizzled with any leftover oil.